A comforting and flavorful soup perfect for any season.
Heat the olive oil in a large saucepan over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the soup.
Add the chopped onion, celery, and carrots to the saucepan and sauté until softened.
Cut the vegetables into uniform pieces for even cooking.
Add the chicken thighs to the saucepan and cook until lightly browned.
Ensure the chicken is cut into bite-sized pieces for easier cooking and eating.
Pour in the chicken broth and add the pearl barley, sage, thyme, sea salt, black pepper, and bay leaf. Stir well.
Use a low-sodium broth to control the saltiness of the soup.
Reduce the heat to low, cover the saucepan, and let the soup simmer until the barley is tender.
Stir occasionally to prevent the barley from sticking to the bottom.
Add the sliced mushrooms and chopped parsley to the soup and cook until the mushrooms are tender.
Adding the mushrooms towards the end preserves their texture and flavor.
Serve the soup hot, garnished with additional parsley if desired.
Pair the soup with a slice of crusty bread for a complete meal.
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